What is a good cake to make with tea?

Chocolate Chocolate Chip Cake with Chocolate icing.

Ingredients

1 cup shortening

2 cups sugar

4 (1 ounce) squares unsweetened chocolate, melted and cooled

2 teaspoons vanilla extract

5 eggs

2 1/4 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

2 cups semisweet chocolate chips

FROSTING:

2/3 cup butter, softened

5 1/3 cups confectioners' sugar

1 cup baking cocoa

1 cup milk

2 teaspoons vanilla extract

Directions

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

A lemon pound cake or other cake with citrus goes very nicely with tea. This one has a cream cheese glaze

INGREDIENTS

For the Cake

3 cups cake flour (12 ounces)

2 teaspoons baking powder

1 teaspoon table salt

2 1/2 cups granulated sugar (17 1/2 ounces)

2 tablespoons grated lemon zest

2 teaspoons fresh lemon juice

1 tablespoon vanilla extract

8 large eggs

1 pound unsalted butter (4 sticks), melted

For the Glaze

1 1/2 cups Confectioners' sugar (6 ounces)

3 tablespoons cream cheese , softened

3 tablespoons milk

1 teaspoon fresh lemon juice

Pinch table salt

INSTRUCTIONS

1. For the Cakes: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray two 8 1/2 by 4 1/2-inch loaf pans with vegetable oil spray, then line the bottom of the pans with parchment paper; set aside. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

2. Pulse the sugar, lemon zest, lemon juice, and vanilla in a food processor until combined, about 5 pulses. Add the eggs and process until combined, about 5 seconds. With the machine running, slowly add the melted butter through the feed tube in a steady stream (this should take about 30 seconds), until it is all incorporated. Transfer the mixture to a large bowl. Sift the flour mixture over the eggs in 3 steps, whisking gently after each addition, until just combined.

3. Pour the batter into the prepared pans and bake for 15 minutes. Reduce the oven temperature to 325 degrees and continue to bake until the cakes are deep golden brown and a skewer inserted in the center comes out clean, about 35 minutes, rotating the pans halfway through the baking time.

4. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack. Let the cakes cool completely, 2 to 3 hours.

5. To Store: Wrap the fully cooled cakes tightly in plastic wrap and store at room temperature for up to 4 days, or freeze for up to 1 month. (If frozen, let the cake thaw completely at room temperature, 2 to 4 hours.)

6. To Serve: The cake can be served at room temperature (glazed) or warmed. To warm the cake, unwrap it and place it on a baking sheet in a 350-degree oven for 10 to 15 minutes.

7. For the Glaze: Mix all the ingredients together until smooth, then let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake after it has completely cooled, allowing the glaze to drip down the sides. Let the glaze set for about 10 minutes before serving.

KEY LIME CAKE

1 1/3 c. sugar

2 c. flour, unsifted

2/3 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 (3 oz.) pkg. lime Jello

5 eggs

1 1/3 c. oil

3/4 c. orange juice

1/2 tsp. vanilla

1 tsp. lemon extract

1/3 c. lime juice

1/3 c. powdered sugar

Whipped cream

Measure all dry ingredients (except powdered sugar) into large bowl. Add everything else but lime juice. Beat until blended. Pour into 9 x 13 inch pan (sprayed with Pam). Bake 30 minutes at 350 degrees. Take out of oven and let stand 15 minutes. Prick cake and drizzle lime juice mixed with powdered sugar. Serve with whipped cream. Refrigerate leftovers.

Yuki, the swiss roll or the red velvet would fit in there fine. I would be more inclined with the swiss roll.

applesauce cake with boiled icing or a carrot cake with a cream cheese/creamed honey icing

I would make this lemon bundt cake its absolutely delicious! goes really well with tea:)

http://www.verybestbaking.com/recipes/32368/Zesty-...